OZIQ – OVQAT SANOATIDA FERMENTLANGAN SUT MAHSULOTLARIDAN FOYDALANISH VA YOGURTLARNING AHAMIYATI

Abstract

Ushbu tezis ishimizda zamonaviy oziq-ovqat sanoatida fermentlangan sut mahsulotlarining tutgan o’rni va inson salomatligini mustahkamlashdagi ahamiyati keng yoritilgan. Tadqiqotning asosiy e’tibori sut mahsulotlarini fermentatsiyalash texnalogiyalari xususan, yogurt ishlab chiqarishning o’ziga xos xususiyatlariga qaratilgan. Ishimizda yogurtning parhezbop va davolovchi xususiyatlari, uning tarkibidagi probiotik mikroorganizmlarning ichak mikroflorasiga ta’siri hamda mahsulotning ozuqaviy qiymatini oshirish usullari tahlil qilingan. Shuningdek, mahalliy xomashyolar asosida sifatli va raqobatbardosh yogurt turlarini ishlab chiqarishning istiqbollari ko’rib chiqilgan. Olingan natijalar oziq-ovqat xavfsizligini ta’minlash va aholining sog’lom ovqatlanish ratsionini boyitishda muhim amaliy ahamiyatga ega.

This thesis work extensively covers the role of fermented milk products in the modern food industry and their importance in strengthening human health. The main focus of the research is on the technologies of fermentation of dairy products, in particular, the specific features of yogurt production. In our work, the dietary and therapeutic properties of yogurt, the effect of probiotic microorganisms on the intestinal microflora, and methods for increasing the nutritional value of the product were analyzed. The prospects for the production of high-quality and competitive types of yogurt based on local raw materials were also considered. The results obtained are of important practical importance in ensuring food safety and enriching the healthy diet of the population.